Decadent But Healthy Mini Lemon Cheesecakes (Vegan!)
When I became a vegan, I wondered how I'd get my cheesecake fix. Luckily, vegan cheesecakes are not only easier, but tastier than the "real" thing. I can whip them up in a flash and feel good about satisfying my sweet tooth, while being kind to both my body, and the planet. Ditch the dairy — you can still have your cheesecake and eat it too!
If you're looking for a sweet (and healthy!) way to indulge, there's nothing better than these easy, creamy, and healthy vegan cheesecakes. There's a secret ingredient in the filling that adds fiber, natural sweetness, creaminess, and stability, allowing you to cut back on the coconut oil and maple syrup — it's an apple!
Vegan Mini Lemon Cheesecakes
makes 10 mini cheesecakes
Ingredients for Crust
- 6 pitted dates
- 1/2 cup gluten-free/wheat-free rolled oats or unsweetened coconut flakes
- 1 Tbsp. water, if dates are very dry
- pinch of sea salt
Ingredients for Filling
- 1 cup soaked cashews
- 1 apple, peeled, cored and diced
- 1/4 cup water
- 3 Tbsp. coconut oil, melted
- 2 Tbsp. pure maple syrup
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. pure vanilla extract
- pinch of sea salt
Line a 12-cup muffin pan with 10 muffin papers.
For the crust, pulse all ingredients in a blender or food processor until sticky and fully combined. Crumble mixture into the bottom of the muffin papers, dividing evenly.
For the filling, add all ingredients to a blender or food processor and purée until creamy and smooth (about 1-2 minutes). Pour filling over top of the crust, diving evenly. Freeze for 2 hours, until firm.
The cheesecakes can be kept in the freezer for 1 month. These will melt if left at room temperature, so keep frozen until you're ready to eat. You can top them with seasonal fruit or enjoy unadorned — either way, they're delicious!
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